beef

Or, my version of their chilli ramen noodle bowl.

Dear Reader,
Are you like me? Food phases, addictions, that come and go?
What’s the latest?

Wagamama.
Especially their huge, spicy, hot bowls of chilli ramen noodles.

Love. Love. Love.

We went away for the weekend for our anniversary, and in 3 days we went to Wagamama twice 🙂

Completely addicted.

Here’s my version, using sirloin steak.

Chilli Beef Ramen Noodle Bowls
Serves 4.

Marinade 2 sirloin steaks weighing 400-450g in 1tbsp brown miso paste, 2tbsp soy sauce, 1tbsp mirin and 1tbsp sesame oil for about 10 minutes.

Fry the steaks in a hot pan, for about 2-3 minutes each side, this will give you medium rare steaks once they’ve rested for 10 minutes or so, perfect.

Bring 2 litres of fresh chicken stock to the boil, to which you have added 1 star anise, and a 1 inch piece of peeled fresh ginger, 2tbsp brown miso paste, 2 tbsp mirin, 2tbsp soy sauce, 2 tbsp honey, 1 tbsp lime juice and 1/2- 1tsp Togarashi chilli powder.

Add 300g cooked noodles, a couple of handfuls of trimmed, halved mange tout, a couple of large handfuls of fresh beansprouts and bring to the boil for 1-2 minutes.

Check for seasoning, adding extra soy, lime as needed.

Serve in large bowls, slice the steak thinly and divide between the bowls.
Top with sliced red chilli, fresh coriander and thinly sliced spring onion.